Ingredients
2 Cups Milk chocolate chips (don’t use the chocolate wafers used in making lollipops)
2 Tablespoons Vegetable shortening
½ Cup butter
½ Cup Crunchy peanut butter
¼ Cup Smooth peanut butter
1 Cup Confectioners' sugar
2/3 Cup Nilla wafers crumbs
1 Teaspoon vanilla extract
Paper cupcake cups
Directions
In a double boiler (Heat proof bowl over a saucepan filled to about 1” of simmering water) combine chocolate chips and shortening. Allow to melt over low heat, stirring occasionally, until smooth (approximately 5 - 10 minutes).
Leave cupcake cups in a stack, this will give you greater stability while coating them with chocolate. With a small basting brush, coat the sides and bottom of the cup evenly with about 1 teaspoon melted chocolate. Repeat process until you have approximately 15-20 coated, place coated cups on a tray or baking sheet and place in the refrigerator.
In a small saucepan combine butter and peanut butter. Cook over medium-low heat, stirring occasionally, until melted. Take saucepan off the heat and stir in the sugar and cookie crumbs. Stir until mixture becomes thick enough to be rolled up into balls, you may need to add more cookie crumbs to thicken the mixture. Take tablespoon portions of the mixture and roll into balls, place on a sheet of waxed paper until you have rolled all the mixture up.
Remove your chocolate cups from the refrigerator, now take the peanut butter balls and flatten slightly into a disk shape and place in the bottom of each cup. Making sure to pack the peanut butter filling down with your fingers or spoon.
Place a ½ - 1 teaspoon of melted chocolate on top of filling, spread and smooth to cover. Return to refrigerator until ready to serve. Before serving remove the peanut butter cups from the paper wrapper and with a knife smooth the edges.
